Daily Chocolate Fix. . .(Chocolate Cranberry Bread Pudding)
CHOCOLATE CRANBERRY BREAD PUDDING
8 oz day-old French bread, cut into 1/2-inch cubes (5-6 cups)
1 cup sweetened dried cranberries
1-1/4 cups packed brown sugar
1/2 cup unsweetened baking cocoa
3 cups half-and-half
1/2 cup granulated sugar
2 Tbs butter
1 cup white vanilla baking chips
1 cup whipping cream
2 Tbs bourbon or 1 tsp vanilla extract
Heat oven to 350 degrees. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place bread and cranberries in baking dish; toss to mix.
In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. let stand 10 minutes. Stir mixture.
Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
In 1-quart saucepan, mix granulated sugar, butter, baking chips and whippng cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauceover warm bread pudding.
*recipe taken from Pillsbury's 2008 Annual Recipes